A novel process is described for controlling sprouting in potato tubers by exposure of the tubers to an effective amount of anisic acid, coumaric acid, gallic acid, or mixtures thereof.

Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused potato strips and drying the infused potato strips such that the strips have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the strips in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. where the solution contains at least 5% sod...

Apparatus for heating food, such as a serving of partially or fully precooked french fried potatoes supplied in a refrigerated or frozen state and requiring heating for being eaten, comprising a blower for blowing air, a heater for heating the air, a support for holding a receptacle containing the food in position for heating of the food by the heated air, and a system for causing the air to sweep through the receptacle and blow over and around the food in the receptacle for rapidly heating the ...

Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the pieces in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. (93.3.degree. C.) where the solution con...

A novel process is described for controlling sprouting in tubers and improving their processing qualities using naturally occurring compounds. Tuber sprouting and/or melanization which occurs during processing, such as cooking or frying, may be controlled by exposure of the tubers to an effective amount of a jasmonate. Further, by varying the amount of jasmonate applied to the tubers, either sprout inhibition or improvement of processed color quality or both, may be preferentially selected.

A potato lifter, but also being a lifter capable of lifting other especially subterranean vegetation products, such as celery roots, carrots, bulbs, edible onions, etc., the lifter being of the kind comprising an in the ground, under the products, led cutting member and a conveyor positioned behind the cutting member for the upwards guiding of the products is described. A number, and at least one, mainly with plain, smooth or comparatively featureless surface shaped delivery roll or rolls (5, 6,...

A planting machine for potatoes or similar crop comprising a device for feeding the potatoes to the planting foot being formed by a conveyor belt having above it two conical discs with a flat outer rim rotating in opposite senses and located side by side, wherein at the side of the conveyor belt conveying members are movable in opposite direction and extend by their pick-up ends beneath the discs, being provided pick-up members causing the potatoes on the flat rim portion to slide off the disc o...

A simulated deep fat fried food is prepared by coating the food with an emulsified blend comprising inactive dried yeast, vegetable oil, and water, and baking the coated food in an oven.

An apparatus is described herein for gathering vegetables such as potatoes and other root vegetables from a plurality of rows into a central region for subsequent harvesting. The apparatus includes a support frame structure adapted to be secured to a tractor. A pair of wings are secured to the frame and they are adapted to extend, when in use, laterally outwardly relative to the forward direction of travel of the tractor. Each of these wings includes an endless flexible tine carrier mounted ther...

A microwave potato baking stand and method for baking potatoes is provided. The stand consists of an upstanding spike supported by a base. A potato is impaled on the spike substantially towards the tip, whereby it may efficiently receive microwave energy and provide a more thorough cooking. As the pulp of the potato softens to the desired consistency from cooking, the potato slides down the spike to indicate a fully cooked potato. The stand may be modified to provide additional visual cues, such...